Synergy between High Pressure Processing (HPP) and Spicy Foods

Spicy food has been around since the beginning of time. Some people point out that we have been consuming food with this component for more than 6,000 years. Certainly, there is one aspect that has not changed since then: either you love it, or you hate it, few are undecided.

Taking advantage that January 16 was the International Day of Spicy Meals, we want to tell you some curiosities about this element so common in world cuisine and what it shares with High Pressure Processing (HPP)

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Packaging and HPP, what should you focus your attention on

HPP Packaging

Packaging not only extends the shelf life of foods but protects the products from detrimental external agents like chemical compounds or spoilage microorganisms. And combined with high pressure (HPP) lengthens the shelf life as well. Although, many food industries wonder if their current packaging would withstand pressures of up to 6,000 bar. In this post we talk openly about the technical aspects of packaging applied to HPP products and, especially, the use of polymer ethylene vinyl alcohol (EVOH) so widely used in the food industry for its oxygen barrier capabilities.

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The Food Waste and HPP Story

HPP and Food waste

Food waste has become a problem that is present worldwide and it resonates loud everywhere we go. Yearly we waste about  1,300 million tons and we lose about $940 billion. The repercussions are not only economical but environmental as well. In this article we present you the food waste problem and how High Pressure Processing (HPP) can help to reduce it.

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Vibriosis in fresh and under-cooked RTE seafood, and how HPP can be a part of the solution to minimize seafood illness risk

 

High pressure processing of seafood is claimed to be one of the best alternatives to prevent pathogens contamination, such as Vibrio spp., while maintaining the sensorial and nutritive properties of food. Recent researches, for instance, Ma & Su (2011) or Serment-Moreno et al. (2015), guarantee its effectiveness in oysters; besides, FAO considers HPP ideal to achieve the food safety and high quality objectives that the consumer demands.

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Hiperbaric first insights on the validation of HPP coconut water

Hiperbaric attends the first Cold Pressure Council Annual Conference, held in Chicago last June, and presents revealing results that contribute to the validation of HPP coconut water. These results, pertaining to studies carried out by Mario González-Angulo, affirm the absence of growth of C. botulinum in coconut water, even when the pH is higher than 4.6.

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Beverage products consolidates as the fastest growing HPP sector in the world

It has been a few years since the popularity of Cold Pressed juices exploded in the United States and around the world. Big companies like Coca-Cola, Campbell’s and Starbucks have invested in cold-pressed juice companies and continue funding to keep up with the market demands. For example, Coca-Cola became a shareholder of Suja, whereas Starbucks acquired Evolution Fresh. Now, the Cold-Pressed juice trend is a well-established segment in the Beverage sector. This growth is the consequence of consumers desiring fresher, better-for you foods and beverages that can only be achieved using a non-thermal pasteurization method like HPP. Continue reading

Curbing Listeria risk in foods through HPP technology

HPP is helping to reduce the risks associated to Listeria monocytogenes in food industry

The South African listeriosis outbreak is still ongoing but hopefully soon resolved. Local officials working alongside Listeria monocytogenes experts have traced the pathogen to its source, a meat processing facility. So far, this has been the biggest reported listeriosis outbreaks in the world (around 1,000 infected people and 180 deaths), and it could be a reminder that no food processing facilities are exempt of involuntarily hosting Listeria monocytogenes. Therefore, controlling this pathogen is a priority, and HPP technology can be part of the solution. Continue reading